If there’s a cake that we can’t get tired of, is the cheesecake. Perhaps because of its creaminess, perhaps for its fresh taste or because it can be garnished and flavored in any way.
The first cheesecake that we presented in the blog were “Merida’s magic tartlets“, a classic Philadephia cake accompanied by blueberry jam. But for a while an idea was roaming freely in our mind: a cheesecake with pumpkin… And since the season is right, we could not miss the chance 🙂 .

Not everyone loves pumpkin, but you will see that with this recipe, its taste will be perfectly combined with the milky Philadelphia… And with a bit of cinnamon and vanilla your success will be assured! 🙂

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Stampa

Pumpkin cheesecake

Cuisine Vegetarian

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 8 people

Difficulty

Ingredients

For the base

• 200 g of digestives cookies
• 80 g butter

For the filling

• 500 g Philadelphia cream cheese
• 400 g of lean baked pumpkin about 1 kg of raw pumpkin
• 150 g of sugar
• 4 eggs
• 200 ml of cream
• 2 tablespoons of flour
• 1 vanilla pod
• cinnamon

Instructions

For the base

1. Crunch cookies with the help of a meat mallet, add the melted butter and mix thoroughly.
2. Cover the bottom of a cake pan with some baking paper, you should use a circular pan with a diameter of about 24 cm.
3. Press the cookies crumb into the bottom of pan.

For the filling

1. Start by cleaning the pumpkin. You’ll need approximately 400 grams of flesh already cooked, so we recommend starting with 1 kg of raw pumpkin. We used a butternut pumpkin because of its dense and compact pulp, but any variety will do, as long as not too watery.
2. Cut the pumpkin in part, dispose them in a baking sheet covered by some baking paper; bake it at 200°C for 30 minutes.
3. Put your pumpkin in a blender then add philadelphia cheese, eggs, cream and sugar. Blend all the ingredients untile you’ve got no lumps and the pumpkin is completely pureed.
4. Then add flour, the seeds of vanilla and cinnamon and blend a few more seconds.
5. Gently pour the mixture over the biscuits, being careful not to move them.
6. Bake your cheesecake at 200° C for 20 minutes, then reduce to 100° C and continue cooking for an hour.
7. Turn off the oven and let the cake cool inside. You should resist the urge to taste your cake and wait at least 12 -18 hours after baking:) .